Roasted Butternut Squash With Herbes De Provence Cooking Light Food

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash on a sheet pan and drizzle with the olive oil, salt, and pepper and toss well. Arrange the squash in one layer and roast for 25 to 30 minutes, until the squash is tender, turning once with a metal spatula.

ROASTED BUTTERNUT SQUASH WITH HERBES DE PROVENCE (COOKING LIGHT)

Steps:

• Preheat oven to 425 degrees F.
• Place first 6 ingredients in a shallow roasting pan coated with cooking spray; toss well. Bake at 425 degrees for 30 minutes or until tender and lightly browned, stirring occasionally.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.

BUTTERNUT SQUASH AND TOMATOES FOR CROCK POT

Steps:

• Heat oil in non-stick skillet. Add chopped leek and saute for about 5 minutes, or until soft. Mix with butternut squash chunks and add to crockpot. (Tip - half squash with sharp knife, scrape clean with spoon, and heat in 350 degree Fahrenheit oven on baking sheet sprayed with non-stick cooking spray, cut side down, for 15 minutes. Let cool, then peel and cut into chunks).
• Add salt and pepper (to taste) and 2 teaspoons herbes de provence.
• Top with beans and tomatoes, in that order. Cover and cook on low for 8-9 hours. Can be kept warm for up to 2 hours.
• Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.

BUTTERNUT SQUASH SOUP WITH HERBES DE PROVENCE

Steps:

• Prep: about 15 min. Cooking: 15 min This burnished-orange soup has a silken texture and a beautiful sheen, thanks to the addition of oatmeal-a terrific short-cut technique for creating quick body and creaminess. Chopping the squash and celery very finely in the food processor dramatically reduces cooking time without forsaking full-bodied taste. Be sure to include the chive (or possibly scallion) garnish, that adds dramatic visual and flavor contrast. If desired, stir in a Tbsp. of basil or possibly rosemary extra virgin olive oil at the end for an additional flavor dimension. Accompany the soup with focaccia and a salad or possibly steamed green vegetable to make a wholesome and colorful meal. Using the food processor, finely chop the squash in several batches. (You should have about 5 c..) Transfer to a large bowl. Finely chop the celery. Set aside with the squash. In a large soup pot, heat the oil and saute/fry the leeks for 1 minute. Add in the water and stock pwdr and bring to a boil over high heat. Stir in the squash, celery, oats, herbes de Provence, and salt and return to a boil. Reduce the heat to medium, cover, and cook at a gentle boil till the squash is very soft, about 15 min. Puree the soup with an immersion blender (or possibly cold slightly, then transfer in small batches to a food processor or possibly blender and blend till smooth). Stir in sufficient vinegar to heighten the flavors. Add in a bit more salt if needed, and reheat if necessary. Garnish with the chives. Makes 4 servings Cooking under pressure: After the initial saute/fry, cook all the ingredients in a pressure cooker for 4 min under high pressure. Use a quick-release method or possibly allow the pressure to come down naturally. Proceed as directed in the recipe.

ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 180C/350F/Gas 4.
• Place the squash in a roasting tin, cut-sides up.
• Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and the whole sprigs of thyme.
• Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places.

LENTIL BUTTERNUT SQUASH SOUP (VEGAN, GF)

Steps:

• In a large pot, heat the coconut oil over low heat. Add the garlic, onion, and carrots and saute for 4 to 5 minutes until the vegetables begin to soften. Add the herbes de Provence, salt, pepper, and cumin, mix and saute for another minute, stirring until the veggies are coated in the spice.
• Add the red lentils, butternut squash, tomatoes with juice, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes more until the red lentils are cooked all the way through.
• Remove from heat and stir in the coconut milk.
• Serve with a squeeze of fresh lime juice and cilantro to garnish. Enjoy.